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Spaghetti with Philadelphia sauce

Spaghetti with Philadelphia sauce


An original recipe and very easy to make ........... try

  • spaghetti pasta
  • "cream cheese" Philadelphia
  • a few slices of Parma ham
  • greenery, thyme
  • freshly ground pepper
  • 2 cloves of garlic
  • 2 tablespoons olive oil

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Spaghetti with Philadelphia sauce:

Peel and finely chop the garlic.

Boil the pasta - as usual.

Heat the olive oil in a pan.

Cut the ham into pieces and fry with the garlic.

Add cream cheese, thyme and pepper and mix.

Finally, add the freshly chopped greens.

Put the pasta on the plate and place a few tablespoons of cream on them.


Serve immediately.

Good appetite !!!!


Spaghetti with mushrooms, leurdă and pesto

A very tasty and practical spaghetti recipe, with wonderful aromas of garlic and basil. We can buy pesto from the store or make it at home, as we have time.

A more affordable option is Rocket pesto

Or in the same tone as the recipe: Pesto de leurdă

Two portions of pasta come out of the ingredients below. Here's how we prepare them:

INGREDIENT:

  • 230 g spaghetti
  • 100 g leurd
  • 200 g mushroom mushrooms
  • 1 clove of garlic
  • pesto
  • basil
  • salt

METHOD OF PREPARATION:

1. Boil the spaghetti half the time indicated on the package in salted water.

2. Separately, press the garlic clove through the press and heat it for 1 minute with a little olive oil. Then add the cleaned and sliced ​​mushrooms, cover with a lid and leave until soft.

3. Wash the leurda, chop it and put it over the mushrooms, sprinkle a little basil and salt. Cover again for a few minutes.

4. Add the pesto sauce and spaghetti strained with water. I had the total cooking time for spaghetti for 10 minutes and I initially boiled them for 5 minutes, and now I will leave them for another 5 minutes with the other ingredients to mix their flavors.

We can serve spaghetti with Parmesan cheese from Parmeggio sprinkled on top and extra basil.


Spaghetti with Salmon and Cream

A simple and very tasty recipe, like any Italian pasta recipe. In addition, it is ready very quickly. The only discussion is whether or not you like smoked salmon.

  • 500g whole spaghetti (no 5, Molisana)
  • 400g smoked salmon (Nero 2000)
  • 1 teaspoon topped with pesto sauce
  • 150g pitted green olives
  • 100g capers
  • 100g race parmesan
  • 2 x 400g cream (25% Covalact)
  • Peppercorns, possibly mixed, for grinding
  • Coarse salt (a fingertip)

Start boiling the pasta water and the sauce at the same time.

Pasta: Boil separately, as written on the bag, after boiling the salted water.

Sauce: Heat the cream, heat properly, through a saucepan. That's important with the defense. Throughout cooking, it should not boil but should be hot.

When it has warmed up a bit, add parmesan and pesto sauce, grind fresh pepper to taste, mix well, leave on the fire for about 5 minutes.

Cut the olives into slices and mix in the sauce. Leave on the fire for about 5 minutes.

Cut the salmon into pieces, mix in the sauce, leave on the fire for about 5 minutes.

So far, the operation takes about 15-20 minutes. Take 4 tablespoons of the pasta juice and add it to the sauce. Mix well and leave on the fire for another 3-5 minutes.

The pasta should be ready now, the sauce should be smooth. Drain the pasta and add over the sauce. Mix well with the sauce. Turn off the heat for the sauce.

Add the capers, mix once more and sprinkle plenty of oregano on top. Leave to bind for 3-5 minutes and serve.

It matches a cold rose (Purcari) or even a cold white (Solo Quinta).


Spaghetti with Philadelphia Sauce - Recipes

Bolognese sauce is one of the most famous in Italian cuisine. Despite the many variations, its history comes from the city of Bologna. Spaghetti, seasoned with this great meat sauce, turns out to be rich and very tasty.

  • - minced meat (beef + pork) - 0, 5 kg
  • - tomatoes - 1 kg
  • - tomato juice - 1 cup
  • - onion - 2 pcs
  • - carrots - 1 pc.
  • - garlic - 3 puppies
  • - Italian dried herbs - 2 tbsp. it.
  • - vegetable oil (ideal for olives) - 5 teaspoons. it.
  • - butter - 50 g
  • - black pepper
  • - salt.

Peel onions, carrots and garlic. Onions and carrots are cut into small cubes, crush the garlic through a press.

Heat the pan well with vegetables and butter. Put the onion and garlic in it, pass until the onion becomes transparent. The butter will give the dish more sensitivity.

Add the carrots and simmer for another 5 minutes.

Put the minced meat in a pan and mix well. Fry is not necessary. Fry literally until the tail is light.

Pour the tomato juice into the pan and add the tomatoes. Pour Italian herbs, black pepper and a few tablespoons of salt. Bring to a boil and then reduce the temperature to a minimum and cover with a lid. The tomit sauce is stirred for an hour.

Boil the spaghetti while the sauce is cooking. It can be any kind of pasta you like best. But the point is that long products, such as spaghetti, fettuccine, kale, linguine, absorb the thick sauce better, and the taste is more saturated.

Arrange the spaghetti in portions. Pour the bolognese over a generous sauce, garnished with mint leaves.


"Spaghetti" pumpkin with minced turkey in tomato sauce

This is one of the recipes that proves that healthy food can be really delicious! By replacing wheat spaghetti with pumpkin spaghetti, this dish will be healthier and lighter - but no less tasty as a main course. These & quotspaghetti & quot from pumpkin with minced turkey in tomato sauce fit worth trying!

Pumpkin spaghetti do not contain flour, gluten or eggs and, unlike classic spaghetti, they contain more fiber and, on the other hand, less carbohydrates and calories, so they are more recommended in the diet. You can enjoy this variant of "spaghetti" with vegetables without any worries. In addition, the food is very easy to prepare with just a few affordable ingredients. Spaghetti pumpkin is the ideal type of pumpkin to be used in the preparation of these spaghetti, you can find it in almost any supermarket during the pumpkin season.

pumpkin it is one of the ingredients that spreads an extremely pleasant smell throughout the apartment. The sauce contains turkey meat, which is a dietary variant of the classic recipe. If you care about fitness, but at the same time do not want to give up your favorite foods, try this healthy and fit version - "spaghetti" from pumpkin with minced turkey are excellent.

What will your children think about spaghetti? They will definitely fall in love with this playful pumpkin version immediately.


Grated pumpkin and Philadelphia cheese potatoes.

You can eat this gratin as a side dish to a meat dish or as a main course for dinner. In particular, it is the ideal way to cook new potatoes, because they are not very tasty and can be boiled with peel, so when it will be the season of new potatoes, remember this recipe.

  • 600 gr potatoes
  • 180 gr zucchini zucchini
  • 300 gr Philadelphia cheese
  • 3 green onion threads
  • 2 eggs
  • 40 gr parmesan race
  • 30 gr butter, plus for greasing
  • salt and pepper
  • BOWLS
  • ceramic form for baking
  • a bowl of water and ice
  • baking paper
  • 2 pots of 2l each
  1. Bring water to a boil in two 2 l pots.
  2. Thinly chop the onions, white part and 3/4 of the tail.
  3. Heat the butter in a pan then simmer the onion over low heat, along with a pinch of salt and 2-3 tablespoons of water. If you consider it necessary to put a lid, the onion should be stewed, not fried. When ready, set aside to cool.
  4. Peel a squash, grate it and cut it into 4mm slices.
  5. Cut the pumpkins into round slices, without peeling them.
  6. Prepare a bowl of water and ice.
  7. When the water boils add 1/2 teaspoon of salt to each pot. In a pot, boil the potatoes for 10 minutes from the moment it boils again, and in the other, fry the zucchini for a few seconds, then remove them with a spatula and immerse them in the bowl with water and ice for 1 minute. . Take them out on a kitchen towel.
  8. At the end of the 10 minutes, remove the potatoes and let them drain.
  9. In a bowl, combine Philadelphia cheese, Parmesan cheese, eggs, stewed onion, salt and pepper. Mix until it becomes a homogeneous composition.
  10. Grease the baking dish with butter, place a baking sheet on the bottom, then spread the cream cheese in a uniform state.
  11. Place the potato slices on top, in rows, alternating with the pumpkin slices.
  12. Sprinkle a few flakes of butter on top.
  13. Preheat the oven to 180 degrees, then bake for 25 minutes.

A good cheese depends on how it is prepared, as well as on a certain region and tradition.

Whether it's traditional telemea or cheese matured in wine, in our cheese district you can find products suitable for every taste. Salted or with less salt, of cow, goat or sheep, brie, camembert or gorgonzola, with mold or herbs - all you have to do is try them all.

You can also enjoy organic cheeses if you choose the products from our K-Bio range.

In addition, don't forget about our self-service shelves, because you can also find a wide selection of cheeses there.

Dairy products


Spaghetti and gluten-free snails without homemade sauce

There is no reason for those suffering from celiac disease to give up a typical family meal. With a few simple variations, pasta and meatballs are made gluten-free and served in a light and flavorful tomato sauce.

The sheets are not always gluten-free due to the breadcrumbs used, so replace gluten-free biscuits instead instead of the same appetizing consistency. And when it comes to pasta sauce, while most brands are gluten-free, cross-contamination may not make them safe for those with celiac disease. Making your own simple version solves this problem.

It's just as easy to make a double batch of meatballs and sauce, so store them and keep them in the freezer for a quick night's dinner.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 clove of garlic, chopped
  • ½ medium onion, chopped
  • 1 (28-ounce) can crush tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt and freshly ground black pepper
  • 3 tablespoons chopped basil
  • 8 gluten-free biscuits
  • 1 pound 90% lean beef
  • 1 large egg, beaten
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 clove of garlic, mined
  • 2 tablespoons chopped basil

Preparation

  1. To prepare the sauce, heat the olive oil in a medium saucepan.
  2. Add the garlic and onion and cut for 2 to 3 minutes.
  3. Add the tomatoes, then serve oregano, salt and black pepper to taste. Cook, uncovered, for 20 minutes, stirring occasionally. Stir in the basil and set aside.
  4. While the sauce is boiling, prepare the meatballs. Preheat the oven to 400F. Place a baking sheet with parchment paper or aluminum foil and set aside.
  1. Put the biscuits in a kitchen processor and sweep into fine steaks.
  2. In a large bowl, combine gluten-free breadcrumbs, beef, eggs, salt, pepper, garlic and basil.
  3. With clean hands, mix well and form into about sixteen 1-ounce balls. Transfer to the baking sheet and bake for 20 minutes or until the internal temperature reaches 160F.
  4. Once the donuts are cooked, add them to the sauce.

Ingredients variations and substitutions

There are different types of gluten free pasta to choose from. Look for those made from brown rice — they have a light flavor that won't compete with tangy tomato sauce. Be sure to check the ingredient lists, as many gluten-free pastas are also made with proteins that increase egg grains and beans.

Tips for cooking and serving

Avoid cross-contamination in the kitchen. Plastic colanders and other porous kitchen equipment can maintain and transfer gluten to gluten-free foods. Wash equipment between uses in the dishwasher or consider keeping gluten-free sets unavailable in your hand in the kitchen if you cook frequently for guests on a gluten-free diet.

Each serving is about a cup of pasta with three meatballs in the sauce.


SPAGHETTI WITH MUSHROOMS IN TOMATO SAUCE

Periodically, we are tempted to enjoy a hearty meal to somehow reward our efforts or performance. We believe that a portion of spaghetti with meatballs, prepared according to our recipe, is exactly what you need in such moments! Enjoy it to the fullest!

Ingredients

  • 600 gr. - peeled and finely chopped tomatoes (or canned chopped tomatoes)
  • 1 medium onion (diced)
  • 1 medium carrot (diced)
  • 1 teaspoon - sugar
  • 1 teaspoon - dried basil
  • 1/3 cup boiled water
  • 2 tablespoons olive oil or sunflower oil
  • Salt and black pepper
  • 300 gr. - ground beef
  • 200 gr. - minced pork
  • 4 strands of parsley
  • 2 tablespoons breadcrumbs
  • 1 chicken egg
  • 1 clove of garlic (chopped)
  • 4 tablespoons olive oil or sunflower oil
  • Salt and black pepper

For decoration:

The preparation process

Heat the pan with 2 tablespoons of oil over medium heat. Put the chopped onion and cook for 1 minute, then add the carrot. Salt and brown them a little. Add the tomatoes, sugar, boiled water and basil, simmer on low heat for about 15 minutes.

Meanwhile, take care of the meatballs: in a bowl put the two types of minced meat, the garlic clove, 2 tablespoons of breadcrumbs, the egg, the finely chopped parsley and season with salt and black pepper. Knead the composition well until it is completely homogenous. Wet your hands with water and start shaping the meatballs (the size of a ping-pong ball) by rolling them between your palms.

Heat the oil in a large pan and put all the meatballs in it. Quickly brown them on each side for about 3-4 minutes. Remove the keys to a plate covered with a paper towel to absorb excess oil.

Put the tomato sauce in the blender, put the lid on and mix until you get a soft-fine puree. Pour the sauce back into the pan and place the meatballs on top, simmer for about 15-20 minutes until the sauce thickens slightly.

Meanwhile, boil the water with a little salt in a deep bowl. When the water boils, add the spaghetti and boil them according to the instructions on the package and then drain them.

At the end add the sauce together with the meatballs over the spaghetti, mix carefully until all the ingredients are incorporated. Serve them on a plate, garnish with a few parsley leaves and grate a little Parmesan on top. Good appetite.


Spaghetti with tomato sauce

I feel like pasta and, no matter how good the fresh pasta is, I would prefer to eat spaghetti from the dried ones, boiled and rolled in a lot, a lot of tomato sauce. No meat. Let me tell you neatly get something like this, if you feel like it:

For four generous portions you have to put on low heat two large onions, finely chopped. Put them in a thick-bottomed saucepan with two tablespoons of olive oil and a tablespoon of butter. Leave the onion on low heat, with a little salt, until it softens completely. After it begins to caramelize slightly, pour over it 800 grams of mashed tomatoes. Put two cloves of garlic in the pan, a few freshly crushed black peppercorns, a teaspoon of sugar, a few thin slices of hot pepper (if you like hot, of course) and a tablespoon of creamy goat cheese. Bring to a simmer. You can boil the pasta.

After the pasta has boiled, toss it in the pan over the sauce. Add a handful of fresh basil and stir. After you put the pasta on the plate you can add grated Parmesan cheese, chives, maybe a little more chopped basil, maybe some good quality olive oil. Stay healthy.

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39 Comments

You made me want this pasta. I like simple and tasty networks. Congratulations on all your recipes, when do you still have time to film, run, cook and enjoy us with your advice? Enjoy!

Yammy, I haven't tried goat cheese, but I really like it, so I know what pasta to make next time :)

Can you give me an example of good quality olive oil? thank you

You should be interested in the acidity (eloic acid), which would ideally be below 0.8%. That one goes up to 2%, but what's left you can buy it and pour it into the diesel tank. The car will work. I am interested in geographical indicators and the variety of olives.

Nice but the expectations from a Master Chef jury are much higher. It's not even Jamie's style, as Jamie always comes up with something different (either a creative way to manage the whole cooking process, or unexpected ingredients). In addition, Jamie has a lot of personality and charm with which he sells ten times better something simple. This is not the case with this recipe. We are waiting for something more creative and interesting.

Maybe you come up with something creative and interesting? I don't really think so.

^ ori e troll ori e răzvan exarhu. :)

răzvan exarhu is smart. and he's my friend.

Tell us something more creative and interesting if you stay so smart!

I knew that, Mr. Hadean. :)
I tried some kind of joke, a bit unsuccessful.
I know Răzvan too, I can't claim to be friends, we just exchanged a few words and drank a few beers together, that's all. that's why I allowed myself.

Adi, don't pay attention to the bad guys. The recipe is excellent. Of course, in terms of pasta, as with any other dish, everyone can change something. But it will be another recipe. This is how it should be and we receive it as such. Thanks!

Razvane, come up with a better recipe. It turns out that Romanians are haters and that they have something completely unconstructive to comment on. What does it matter if he is a Masterchef juror or not? If it came with a complex recipe you would definitely say that there are not many who can afford the ingredients or it is too complicated for the "ordinary mortals".

Adrian, you have wonderful recipes. You can see the experience and the passion. Keep going.

To make your readers a little clear, homemade pasta differs in texture from mass production, homemade spaghetti has more holes in the dough, soaked in more sauce. It seems to be work, after a few preparations it becomes a habit, in 10 minutes I am ready and it will be found that it is worth the trouble. I do more and put it to dry, so that in the past they can be used like the ones I bought but they come out much better.

I bought a pasta machine for 50 lei and put them to dry on a hanger, hanging from the window to make them breathe:
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash2/t31.0-8/1064525_676581299034721_402922410_o.jpg

As for the sauce, I wouldn't miss the ragu sauce for bolognese. Because it is a delight appreciated by many for a long time. Ragu: finely chopped onion, grated carrot, grated celery (or finely chopped if it is sedano / celery / celery stick), peeled tomatoes, tomato sauce. I also add: sugar, balsamic vinegar, garlic, grated capsicum, chili, pepper, salt. Boil on low heat for about 1 hour, then put the blender in it.

But when it comes to Cucina Povera, I recommend a recipe for Sicilian pasta:
http://youtu.be/G8SCJNcvhN8
With the amendment that for economic reasons I replace the pine seeds with beaten sunflower kernels by mortar.

I want to draw attention to a Sicilian ingenuity:
For traditional sauces with anchovies or fish sauce, the traditional Parmesan cheese doesn't work very well. So & # 8230 pangrattato! I make croutons in the oven and I grind breadcrumbs in the blender, I add 2-3 cloves of garlic. Fry this breadcrumbs in a dry pan and sprinkle over the pasta like Parmesan.
Pangrattato can be used in various other pastas or in fish recipes. For example spaghetti with anchovies, ground walnuts, parsley and Pangrattato. Above the lemon peel boiled in water with sugar and cut thin-julienne.

I don't know why I started writing recipes, I tried thousands of recipes, I combined hundreds of tastes. Taste combinations should be discussed.